BEAN-AND-BEEF ENCHILADA CASSEROLE
This hearty dish has all the great taste of traditional enchiladas -- cumin, chiles, and sour cream -- without all of the fuss. It's a fast and easy favorite.
Provided by BHG Test Kitchen
Time P1DT1h5m
Number Of Ingredients 12
Steps:
- In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
- In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
- Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours. To serve:
- Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Nutrition Facts : Calories 429 kcal, Carbohydrate 36 g, Cholesterol 64 mg, Protein 19 g, Sodium 632 mg, Fat 24 g, UnsaturatedFat 0 g
BEAN ENCHILADA CASSEROLE
All the flavors of enchiladas without the work of rolling them up
Provided by ReadySetEat
Categories Main Dish
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
- Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
- Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
- Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Nutrition Facts : @id https, Calories 325 calories
TWO-BEAN ENCHILADA CASSEROLE
Black beans and pinto beans make this vegetarian Mexican casserole recipe hearty enough to please meat-eaters, too. It's like a south of the border lasagna!
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray. For sauce, in a small saucepan melt butter over medium heat. Stir in flour until smooth. Stir in the next six ingredients (through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- In a medium bowl combine the next five ingredients (through onion).
- To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with three of the tortillas, one-third of the bean mixture, one-third of the remaining sauce, and 2/3 cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.
- Bake, covered, 35 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. If desired, top with lettuce, tomato, and/or olives.
Nutrition Facts : Calories 323 kcal, Carbohydrate 38 g, Cholesterol 32 mg, Protein 19 g, SaturatedFat 7 g, Sodium 433 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 1 g
TWO-BEAN ENCHILADA CASSEROLE
This classic and comforting Mexican dish is easy to make on a busy weeknight.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Casserole Recipes
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
- In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.
- Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.
- Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. If desired, top with lettuce, olives and/or chopped tomato.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 37.9 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 9.7 g, Protein 19.2 g, SaturatedFat 6.6 g, Sodium 432.5 mg, Sugar 5.3 g
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. -Molly Butt, Granville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Nutrition Facts : Calories 409 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1031mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
CHEESE AND BEAN ENCHILADA CASSEROLE
This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.
Provided by ranch-girl
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
TWO-BEAN ENCHILADA CASSEROLE
A perfect recipe for someone who is diabetic or a meatless Monday meal.
Provided by Mary Villearreal
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees.In a small saucepan melt butter over med. heat.Add flour,stirring until smooth.Stir in tomato sauce,broth,chili powder,cumin,oregano,and cinnamon.Cook and stir until thickened and bubbly.Cook and stir 1 minute,set aside.
- 2. In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
- 3. Coat a 2 quart rectangular baking dish with non-stick cooking spray.Spread 1/3 cup of tomato sauce mixture on bottom of the prepared dish.Layer 1/3 of the wedged tortillas on the sauce.Top with 1/3 of bean mixture.Spread remaining sauce over all.Sprinkle with 2/3 cheese;repeat layers twice,starting with tortillas and setting aside the final 2/3 cup of cheese.
- 4. Cover with foil.Bake 35 minutes.Remove from oven,remove foil and sprinkle with remaining cheese.Put back in oven,bake uncovered for 10 minutes or until cheese melts.Top with fresh chopped tomatoes.
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